Baked Fries with Rosemary-Lemon Salt

Our family really likes homemade baked fries. Homemade french fries are definitely the way to go. Much better than anything you could buy. We used to make them really plain with just salt. Then we moved to salt and black pepper. And now we’ve been enjoying flavored salt. Rosemary and lemon are a perfect combination for homemade fries. The possibilities are endless. Which flavor combo’s would you like to try with homemade fries? You’re going to really enjoy this rosemary-lemon salt version. Read on for the recipe!

Baked Fries with Rosemary-Lemon Salt

(SCROLL DOWN TO PRINT RECIPE for Baked Fries)

That tiny bowl holds the flavorful salt. We’ve been experimenting with making our own spice blends since my husband bought me my little Cuisinart spice grinder. It’s been fun to try new combos. For this salt I used coarse Hawaiian sea salt with dried rosemary (a gift from my aunt) and added fresh lemon zest. I waited until the end of baking to season the fries so the heat wouldn’t destroy or change the flavor of the rosemary or lemon.

Baked Fries with Rosemary-Lemon Salt

Ingredients:

For fries:
8 russet potatoes, cut into wedges (we like them to be long and thin for quick baking)
canola oil

Method:

For Rosemary-Lemon Salt:
Place all ingredients into a spice grinder and pulse to combine. (If you want larger grains of salt, don’t pulse as long. If you want more of a dust, pulse for longer.) Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields 1/4 cup.

For fries:
Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.

Toss the fries with a little canola oil and arrange on the baking sheets in one layer. Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden.

Transfer the fries to a bowl lined with paper towels to remove any excess oil. Sprinkle with some of the rosemary-lemon salt and serve piping hot.

I am excited for you to try this homemade french fry recipe. It’s so simple and so tasty. Happy fry baking!

8russet potatoescut into wedges (we like them to be long and thin for quick baking)

canola oil

Instructions

For Rosemary-Lemon Salt:

Place all ingredients into a spice grinder and pulse to combine. (If you want larger grains of salt, don’t pulse as long. If you want more of a dust, pulse for longer.) Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields 1/4 cup.

For fries:

Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.

Toss the fries with a little canola oil and arrange on the baking sheets in one layer. Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden.

Transfer the fries to a bowl lined with paper towels to remove any excess oil. Sprinkle with some of the rosemary-lemon salt and serve piping hot.

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Lindsey

Lindsey Johnson is a stay-at-home mom who enjoys cooking, baking, photography, gardening, and writing. You can find more recipes at her blog, Cafe Johnsonia.